Oh yeah, I forgot one. If you get four winemakers together you get five
opinions on how to ferment wine.


wrote in message
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What have you learned in your wine/mead making? Here are a few things
I've learned so far.

- Don't let the must set on the gross lees too long. H2S will result,
which is a devil to deal with. Fine lees aren't much of a problem.
- If you're aiming for a sweet wine or mead without the need to
backsweeten, make sure to chose a yeast with a low alcohol tolerance.
- Some yeasts are prone to H2S production, especially so if they are
unhappy. Montrachet is one example. I avoid these yeasts AND make sure
to add nutrients in any case.

What are your "lessons learned"?

Greg